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Cheddar Bacon Baked Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 95 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This creamy and comforting Baked Potato Soup recipe is perfect for chilly days. Featuring tender russet potatoes, crispy bacon, sharp cheddar cheese, and a smooth, velvety broth made with half and half and chicken broth, this soup is a hearty and satisfying meal. It’s easy to prepare using simple stovetop cooking techniques and offers a delicious homemade alternative to canned soups. Garnished with chives and more bacon for added texture and flavor, this soup is a classic favorite that warms both the body and soul.

Ingredients

Scale

Soup Base

  • 4 large russet potatoes (about 2 lbs), peeled and cut into 1-inch cubes
  • ¾ teaspoon salt
  • 3 cloves garlic, minced
  • 1 large yellow onion, diced
  • 2 tablespoons butter
  • ¼ cup flour
  • 3 ½ cups chicken broth
  • 2 cups half and half, room temperature
  • ¾ cup sour cream, room temperature
  • ½ teaspoon pepper

Toppings and Mix-ins

  • 6 slices thick-cut bacon, cut into 1-inch squares
  • 2 cups shredded cheddar cheese (preferably Cracker Barrel Sharp Yellow Cheese), shredded and at room temperature
  • 1/8 cup finely diced chives

Instructions

  1. Prepare Ingredients: Shred the cheddar cheese from a block and measure out the sour cream and half and half. Let them sit out at room temperature to ensure smooth melting and blending.
  2. Cook the Bacon: Using kitchen shears, cut bacon into 1-inch squares. Cook over low heat in a large pot, stirring occasionally to avoid sticking together. Cook until bacon is crispy, then remove and set aside. Leave 2 tablespoons of bacon drippings in the pot for flavor.
  3. Cook the Potatoes: Peel the potatoes and cut into 1-inch cubes. Place in a stock pot and cover with water by about 1 inch. Add ¾ teaspoon salt and boil gently for about 20 minutes until potatoes are very fork-tender. Drain and gently mash the potatoes. Set aside.
  4. Sauté Onion and Garlic: Add diced onion to the pot with the bacon drippings and cook over medium heat until softened, approximately 5 minutes. Add minced garlic and butter, cooking for an additional 1 minute until fragrant.
  5. Make the Roux: Whisk in the flour to the onion mixture and cook for 1 full minute, stirring with a silicone spatula to remove any raw flour taste and create a light roux.
  6. Add Liquids: Slowly pour in the chicken broth, using the spatula to deglaze and scrape up any browned bacon bits from the bottom of the pot for enhanced flavor. Gradually add the half and half, stirring continuously. Bring the mixture to a boil, then reduce to a simmer.
  7. Combine Potatoes: Stir the mashed potatoes into the simmering broth mixture. Then mix in the sour cream and pepper, blending well to incorporate.
  8. Blend (Optional): Remove the pot from heat. For a creamier, smoother texture, use an immersion blender to blend directly in the pot or transfer the soup in batches to a blender. This step is optional depending on desired consistency.
  9. Add Cheese: Gradually sprinkle in the shredded cheddar cheese, stirring gently until fully melted and combined. Ensure the soup base is not too hot to prevent cheese from clumping or becoming grainy. The soup will thicken as it cools slightly.
  10. Garnish and Serve: Ladle soup into bowls and garnish with finely diced chives and reserved crispy bacon bits. Serve hot and enjoy!

Notes

  • Cheese Selection: Use a sharp yellow cheddar like Cracker Barrel for excellent flavor and smooth melting. Avoid aged or crystallized cheeses which do not melt as well.
  • Shredded Cheese: Avoid pre-shredded bagged cheese containing cellulose as it hinders melting consistency.
  • Milk Substitute: You may substitute milk for half and half, but expect a thinner broth. Warm milk in the microwave for 45 seconds before adding to help prevent curdling.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Yield: This recipe makes approximately 2.5 quarts (10 cups) of soup, enough for about 8 servings.
  • Recipe Source: This recipe is featured in The Cozy Cookbook on page 36.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 3g
  • Sodium: 520mg
  • Fat: 20g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.3g
  • Carbohydrates: 21g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 55mg

Find it online: https://emilyquickdinners.com/cheddar-bacon-baked-potato-soup-recipe/